Apple focaccia

By rights this should be 'apple and maple syrup focaccia but I'm not a fan of the maple flavour so left it out.  My house move has brought me the gift of a new cooker, an impressive looking modern range which I'm still getting to grips with timing wise.  You can tell what's coming next can't you?  Nigel suggested 35 to 40 mins with the top of the bread golden brown.  My cooker had it looking perfect at 25 mins so I took it out, tried to get it out on the tin before giving up and putting it back for a further 10 mins - I fear that the damage was done around this point.  The dough was a wet one anyway and the addition of the apples (also a gift from the new house, in the shape of a mature apple tree in the garden) made it worse, and the bread was slightly undercooked/possibly underproved.  Shame.